Cheesy Bell Pepper and Herb Quiche

This cheesy and colorful quiche uses a refrigerated pie crust, which makes it easy to prepare for a weeknight dinner.

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Ingredients

Yields:
4

Cal/Serv:
545

1
refrigerated rolled pie crust

1
large onion

1
bell pepper

2
clove garlic

4
large eggs

3/4 c.
whole milk

1/2 c.
sour cream

1/4 tsp.
freshly grated or ground nutmeg

Kosher salt and pepper

1/4 c.
chopped fresh flat-leaf parsley

4 oz.
grated extra-sharp Cheddar

Mixed green salad

1 tbsp.
olive oil

Directions

Prep Time:
0:15

Total Time:
1:10

Heat oven to 425 degrees F. Fit the pie crust into and up the sides of a 9-inch pie plate; fold the edge of dough underneath itself to create a thicker 1/2-inch border that rests on the lip of the plate and crimp as desired. Using a fork, prick the bottom of the crust. Place on a rimmed baking sheet and bake until lightly golden, 10 to 12 minutes. Remove, let cool slightly and reduce oven heat to 375 degrees F.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes more. Stir in the garlic and cook for 1 minute; remove from heat.

In a large bowl, whisk together the eggs, milk, sour cream, nutmeg, and 1/4 teaspoon each salt and pepper. Stir in the parsley and Cheddar.

Scatter the onion–bell pepper mixture over the bottom of the crust. Pour the egg mixture on top and bake until set and a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 5 minutes. Serve with a salad, if desired.

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